Cavatelli in lamb ragu
Makes
6
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella stirs the flour and water with a fork and helps knead the dough into a big ball.
Ingredients
Lamb shanks: 3, about 3 pounds
Olive oil: 3 tablespoons
Onion, carrot and celery: 1 of each, finely chopped
Garlic: 3 cloves, minced
Dry wine: 1 cup
Bone broth: 3 cups
San Marzano tomatoes: one 28 oz can
Parmigiano Reggiano rind: 1 piece
Fresh rosemary and thyme: a few sprigs
Salt: to taste
Flour: 2 1/2 cups, plus more for dusting
Warm water: about 3/4 cup
Ricotta salata: 1/2 cup, grated
Toasted breadcrumbs: 1/2 cup
Method
Heat the oven to 325°F. Salt the lamb shanks and brown them on all sides in olive oil in a heavy pot. A grown-up handles the hot pot.
Take out the shanks. Cook the onion, carrot, celery and garlic in the same pot until soft.
Pour in the wine and scrape up the browned bits. Let it bubble for a few minutes.
Return the shanks. Add the broth and crushed tomatoes in about equal amounts, the cheese rind and the herbs.
Cover and braise in the oven for 4 hours or more, until the meat falls off the bone.
Make a mound of flour on the counter with a well in the middle. Pour in the water and stir with a fork, then pull it together with a bench scraper.
Knead into a smooth ball, about like play dough. Cover and rest 30 minutes.
Roll the dough into ropes and cut small pieces. Press and drag each piece on a ridged board to make a curl.
Pull the meat off the bones and stir it back into the sauce. Throw away the bones and the rind.
Boil the cavatelli in salted water for 3 to 4 minutes, until they float and are tender.
Move the cavatelli into a pan of hot ragu and toss for a minute. Plate and top with ricotta salata and breadcrumbs.
